Spanisch: en forma de hiloEnglisch translation: stir in melted chocolate 
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| Glossareintrag (aus Frage unten abgeleitet) | | Spanisch Begriff oder Satz: | añadir chocolate cobertura en forma de hilo | | Englisch Übersetzung: | stir in melted chocolate | | Eingetragen von: | Irina Dicovsky |
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Übersetzungen Spanisch > Englisch [PRO]
Kochen/Kulinarisches | | Spanisch Begriff oder Satz: en forma de hilo | | Se trata de añadir cobertura (un tipo de chocolate) en forma de hilo a la batidora; es decir, la cobertura ha sido fundida anteriormente |
| | Notiz(en) an den/des Fragesteller(s)teju: 4:56pm Dec 5, 2006: Is this a recipe for chocolate frosting? Is that the text you need translated, or are those your own words?
Hack: 5:09pm Dec 5, 2006: These are my own words. It's not for chocolate frosting, it's for preparing a mousse. The couverture is melted and then added into a batter "en forma de hilo".
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| | stir in melted chocolate | Erklärung:
http://www.cooks.com/rec/doc/0,176,154169-241198,00.html
Cake: Combine cookie crumbs, 1/4 cup sugar and butter and blend well. Press into bottom and 2 inches up the sides of 9 inch springform pan. Set aside.
Combine 1 (8 oz.) pkg. cream cheese and 1/4 cup sugar; beating until fluffy. Add 1 egg and 1/4 tsp. vanilla; blend well. Stir in melted chocolate and 1/3 cup sour cream. Pour over chocolate crust.
En realidad, los pasos de las recetas se describen de otra forma en inglés. Por eso no sería correcto traducir literalmente
http://www.cs.cmu.edu/~mjw/recipes/candy/truff-coll.html
COGNAC TRUFFLES
From: mjkelly+@CS.CMU.EDU (Mary Jane Kelly)
Ingredients:
------------
3 1 oz square of unsweetened chocolate
1 1/4 c confectioners' sugar
1/3 c butter
3 egg yolks (I use the whites to make macaroons or meringue cookies)
1 tsp vanilla or 2 TBSP of cognac
Instructions:
Melt chocolate. Combine sugar and butter in bowl. Cream together. Add
egg yolks, 1 at a time. Stir in melted chocolate and flavouring. Chill
mixture. Break off pieces and form into balls. Roll in coating.
Air-dry 1 hour. Store in air-tight container in very cool place. Makes
about fifty truffles.
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Note added at 22 mins (2006-12-05 17:01:10 GMT)
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It doesn't necessarily have to be for a frosting.
My mom's a pastry chef and I was brought up with the 6 stove ranges taken by double-boilers and sauce pans, dozens of beaters working at the same time, freezers and the smell of semi-sweet chocolate all around the house at breakfast time instead of fresh toast!LOL
No wonder I'm a chocoholic!
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Note added at 39 mins (2006-12-05 17:17:28 GMT)
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Hay una diferencia en términos de cantidad entre "stir in" y "fold in" (ésta implica una cantidad mayor de mezcla, chocolate o lo q sea, q se mezcla con mucha suavidad.)
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Note added at 43 mins (2006-12-05 17:22:13 GMT)
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http://recipes.epicurean.com/recipe/3464/chocolate-mousse-ca... |
| Ausgewählte Antwort von:
 Irina Dicovsky
Argentinien
| Hinweis von Fragesteller an den Antwortenden| 4 KudoZ-Punkte wurden für diese Antwort vergeben |
|
18 Min. Antwortsicherheit:  |
| stir in melted chocolate
Erklärung:
http://www.cooks.com/rec/doc/0,176,154169-241198,00.html
Cake: Combine cookie crumbs, 1/4 cup sugar and butter and blend well. Press into bottom and 2 inches up the sides of 9 inch springform pan. Set aside.
Combine 1 (8 oz.) pkg. cream cheese and 1/4 cup sugar; beating until fluffy. Add 1 egg and 1/4 tsp. vanilla; blend well. Stir in melted chocolate and 1/3 cup sour cream. Pour over chocolate crust.
En realidad, los pasos de las recetas se describen de otra forma en inglés. Por eso no sería correcto traducir literalmente
http://www.cs.cmu.edu/~mjw/recipes/candy/truff-coll.html
COGNAC TRUFFLES
From: mjkelly+@CS.CMU.EDU (Mary Jane Kelly)
Ingredients:
------------
3 1 oz square of unsweetened chocolate
1 1/4 c confectioners' sugar
1/3 c butter
3 egg yolks (I use the whites to make macaroons or meringue cookies)
1 tsp vanilla or 2 TBSP of cognac
Instructions:
Melt chocolate. Combine sugar and butter in bowl. Cream together. Add
egg yolks, 1 at a time. Stir in melted chocolate and flavouring. Chill
mixture. Break off pieces and form into balls. Roll in coating.
Air-dry 1 hour. Store in air-tight container in very cool place. Makes
about fifty truffles.
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Note added at 22 mins (2006-12-05 17:01:10 GMT)
--------------------------------------------------
It doesn't necessarily have to be for a frosting.
My mom's a pastry chef and I was brought up with the 6 stove ranges taken by double-boilers and sauce pans, dozens of beaters working at the same time, freezers and the smell of semi-sweet chocolate all around the house at breakfast time instead of fresh toast!LOL
No wonder I'm a chocoholic!
--------------------------------------------------
Note added at 39 mins (2006-12-05 17:17:28 GMT)
--------------------------------------------------
Hay una diferencia en términos de cantidad entre "stir in" y "fold in" (ésta implica una cantidad mayor de mezcla, chocolate o lo q sea, q se mezcla con mucha suavidad.)
--------------------------------------------------
Note added at 43 mins (2006-12-05 17:22:13 GMT)
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http://recipes.epicurean.com/recipe/3464/chocolate-mousse-ca...
| Irina Dicovsky
Argentinien
Spezialgebiet
Muttersprache: Englisch, Portugiesisch
PRO-Punkte in Kategorie: 12
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3 Stunden Antwortsicherheit:  |
| mix in / add the melted choclate
Erklärung:
Unless there is a specific effect that the recipe wishes to achieve by the way in which the melted chocolate is added then there are a number of ways which this could be phrased;
mix in
add
pour
is this 'forma de hilo' a specific technique?
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Note added at 3 hrs (2006-12-05 19:44:42 GMT)
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oops... 'chocOlate...!
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55 Min. Antwortsicherheit: Zustimmung (Netto): +1 |
| pour the melted...
Erklärung:
pour the melted chocolate into the mixture as you are beating/whisking (or while you whisk, etc.)
I think the "hilo" bit need only refer to its fluidity, as the thinness of the "hilo" will be governed by how runny it is, and I don't think that is so important here
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Note added at 58 mins (2006-12-05 17:36:18 GMT)
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Pour the melted chocolate into the smaller bowl and whisk over ice - the mixture will gradually thicken and take on the appearance of whipped cream, ...
kitchenexhibitionist.blogspot.com/2006/11/breaking-chocolate-rules-pure.html
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Note added at 4 hrs (2006-12-05 20:38:58 GMT)
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perhaps "pour the melted chocolate into... gradually", though I'm not sure it's necessary unless large quanitties are involved
forma de hilo is a technique in some recipes, like adding oil when making mayonnaise, as aceavila suggests, i think
| Rachel Fell
Vereinigtes Königreich
Spezialgebiet
Muttersprache: Englisch
PRO-Punkte in Kategorie: 152
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1 Stunde Antwortsicherheit: Zustimmung (Netto): +2 |
| dribble in
Erklärung:
in search of a way of expressing that you shouldn´t chuck it all in at once... I´m sure we´d find something in mayonnaise recipes...
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Note added at 2 days1 hr (2006-12-07 18:04:38 GMT)
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OK, I´ve been at the mayonnaise recipes:
"Add 1/2 cup oil in a very fine steady stream, beating constantly" says http://homecooking.about.com/od/saladrecipes/r/blcon64.htm , while "Whisk in the oil, pouring it slowly", says http://www.aftouch-cuisine.com/recipe/mayonnaise-201.htm
I´ve been chewing on the question (sorry, couldn´t resist), and wondering about "drizzle" - it conjures up cake covering pictures for me.
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The translation workplace 
